Monday, 15 July 2013

The Laughing Cow Light With Blue Cheese & Emmental

We love The Laughing Cow at The Madhouse. Having first discovered it as La Vache Qui Rit in France, its cheerful iconic red cow is always guaranteed to put a smile on our faces, so I was pleased to learn that they have added a new flavour to their Light range - The Laughing Cow Light with Emmental.

They sent us through a box, along with some of their Laughing Cow Light with Blue Cheese, to see what we'd think. Now I have to admit, I really didn't think I'd like the blue cheese one. Despite being married to a Frenchman, I have never grown to love roquefort or any of those other mouldy cheeses - they're just way too strong and pungent for my tastebuds ! - but nevertheless, I bravely had a taste of one of the blue cheese triangles and was amazed to discover that I loved it. The main flavour is delicate, creamy Laughing Cow with just a subtle background taste of blue cheese coming though which actually gives it a really nice depth. The Emmental variety also got a unanimous thumbs up, with the general view being that it tastes like normal Laughing Cow, just cheesier !

There are a multitude of ways of enjoying Laughing Cow triangles - eaten straight out of the packet (they're great for picnics and packed lunches), spread on bread or toast, stirred into mashed potatoes or melted in crème fraîche for a lovely sauce to accompany pasta, fish or vegetables or - one that we tried and loved - stuffed inside cherry tomatoes. It's a bit fiddly to get the cheese inside them but these are lovely served in place of crisps as healthy pre-dinner nibbles or in salads. The kids wolfed them down - even Pierre who is a bit hit-and-miss when it comes to tomatoes !

Each Laughing Cow Light triangle only contains 25 calories, so these are a great option if you're watching your waistline.

star rating : 5/5

RRP : £1.25 for 118g (8 triangles)

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Disclosure : We received the products, in order to write an honest review.

Other reviews you may be interested in :

What's Cooking at The Madhouse next week ? menu plan 12/7

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